Tex-Mex Pizzadillas

In a medium frying pan, heat a drizzle of olive oil over a high heat. Once hot, add the red onion, red capsicum and corn kernels. Cook, tossing, until tender, 5 minutes. Add the garlic and Mexican Fiesta spice blend (see ingredients list) and cook until fragrant, 1 minute.

Lay the mini flour tortillas over two oven trays lined with baking paper. Equally spread the enchilada sauce over each base using the back of a spoon. Top with the spiced veggies and shredded Cheddar cheese.

Bake the tortillas in the oven until golden and the cheese has melted, 7-10 minutes. TIP: Check on them and leave them in a little longer if they aren't ready yet, you want them to be golden but not burnt!

While the tortillas are baking, roughly chop the tomato. Thinly slice the long red chilli (if using). In a medium bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Mix well, then add the tomato and mixed salad leaves. Just before serving, toss to coat.